I was wondering if anyone had tried halving casserole recipes that call for an 11X7 baking dish and using a 6X6 baking dish. Does it really matter just as long as the recipe is halved and the baking dish is approximately half? I really don't like freezing left overs in plastic containers.
Well, an 11x7x2 pan has a 6 cup capacity but I've never even seen (or heard) of a 6x6 pan and baking911.com doesn't list it either so I'm not sure it would be a good sub pan size. You might be able to do it in a loaf pan, just don't fill it all the way. Baking time would be less but I'm not sure by how much.
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